I’d classify this as a Thanksgiving dish, but in all honesty, I’d eat this any time of the year!
Sweet potatoes are already awesome on their own, but these coconut sweet potatoes with candied pecans are extra creamy and topped with a sweet crunch. They’re practically irresistible!
They’d make a great side to your holiday feast!Print
Sweet and creamy mashed sweet potatoes with coconut milk topped with candied pecans.
4 medium sweet potatoes peeled and cubed
1 can full-fat coconut milk
1 tsp salt
3 cups candied pecans finely chopped
2 Tbsp brown sugar
Preheat oven to 350 degrees Fahrenheit
In a large pot cover the sweet potatoes with water and cook over medium heat until they can be easily pierced with a knife.
Drain and add the coconut milk and salt. Mash the potatoes until completely smooth.
Transfer to a large oven-safe bowl or 8 x 10 baking dish. Cover with pecans and brown sugar. Bake for 10 mins.
Remove from oven and allow to cool for 10 to 15 before serving.
- Serving Size: 10
- Calories: 361
- Fat: 29.2
- Carbohydrates: 21
- Protein: 5
Keywords: Vegan, Thanksgiving, Holiday, Gluten-free
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